Crazy Easy Refrigerator Garlic Dill Pickles

I absolutely love pickles.  I love spicy garlic dill pickles, I love plain garlic dill.  I love to incorporate them into my lunch since I don’t do carbs.  I just wrap my turkey and cheese around a spear and I am good to go for lunch.

My favorite pickles are at the PA Dutch Market I shop at once a month in Kingston, NJ.  The Amish from Reading PA, come to sell their wares, and let me tell you the meat and poultry are nearly organic, so fresh and amazing it is the best anywhere and trust me there is a HUGE difference in taste and the outcome of the meals I make!  I get  freshly ground spices, meats, poultry, produce, and my heaping bucket of garlic dill, and spicy pickles.  When I can’t get there I am sad!

So I started making my pickles from scratch and I never looked back or got sad again.

This recipe is very interchangeable and to be honest it is the basis for most pickling recipes, the only thing that makes this perfect for a busy life, is you don’t have to can these, you could I suppose if you like to sterilize the jars and follow safety protocols for canning, but I don’t have that kind of time to wait to sterilize and can.  I want my Crazy Easy Refrigerator Pickles pronto, OK, well at least in 24 hours.  These of course get better with time, but they are so good after just one night setting up!  I like to make a spicy batch, and a garlic dill batch, but that is just me!

You can vary the recipe once you have the brine down, because it is a personal taste thing and some like more or less of one or the other components.

This recipe is great because from two English cucumbers sliced into spears, you get two quarts of pickles.  One for you, one for someone who loves pickles as much as you do and is happy to have your tasty pickles!

With summer coming, you can take advantage of fresh Kirbys (the baby cucumbers used most often for pickles).  I like to use the English cucumbers because they are large and the skin is most like a Kirby, and you get a large, ample spear!  Listen to that lusty “descript” of a cuc…but it really is about the pickles, in the utmost pickley way!

I hope you give these a try, like the name says, these are Crazy Easy Refrigerator Garlic Dill Pickles.  What more do I need to say?


Susan xoxo


Try getting your pickles as close to even as you can.  Spears or slices are perfectly fine.  I prefer to use English Cucumbers as they pickle beautifully and are readily available.


I like to fill my jars first, add the pickle spears, then the cooled liquid.  It just makes it easier to assemble, for me anyways!


IMG_0239 (6).JPG

Ready for the refrigerator.  Let them do their thing for at least 24 hours, it’s worth the wait!  They taste amazing, and they really are crazy easy!


Crazy Easy Refrigerator Pickles

  • Servings: 2 full quarts
  • Difficulty: easy
  • Print

Simply the best way to enjoy garlic dill pickles at home with fresh ingredients and a little effort, once you make your own you will not want to have any other!

  • Any pickling cuc can be used, but I just have a fondness for English cucs, aka..Hothouse cucumbers, the skin is not waxy like a traditional cucumber, and they are larger than the Kirbys, plus they don’t have the pesky seeds like a traditional, thus hold up to pickling.
  • Credit:


  • 2 large English cucumbers or 6 or 7 Kirbys
  • 4 cups water
  • 1 3/4 cups white vinegar
  • 2 1/4 tablespoons kosher salt (You can add more if you like saltier)
  • 2 1/4 teaspoons of sugar (you can add a bit more if you like a sweeter taste)
  • generous bunch of dill enough for two, two-quart jars
  • 8 cloves of garlic 4 per jar slightly smashed for flavor
  • 2 tbsp. of whole peppercorns divided
  • 2 tsp. of coriander seeds divided
  • 2 tsp. of Allspice berries divided
  • red pepper flakes if using for a spicy batch, I use 2 heaping palmfuls, or about 2 1/2 tsp. * (This is for just one quart spicy) double if doing two batches of spicy pickles)


  1. In a large saucepan on medium heat combine vinegar, water, sugar and salt.  Bring to boil.  Remove from heat and let come to room temperature.
  2. Slice cucumbers in spears or thin pickle chips.
  3. To two clean and dry, 1 quart mason jars, divided between the two jars, add smashed garlic, whole peppercorns, allspice, coriander seeds, and red pepper flakes if using.  Add in pickles and fill each jar to the top with cooled brine.  Close lids and refrigerate overnight before consuming for optimum results. Periodically, in the first 24 hours, take jars, with lid securely closed, and gently turn upside down a few times to distribute the pickling spices.
  4. Pickles, will keep in fridge for at least five  to six weeks when sealed properly.  Use as on sandwiches, appetizers, or as a healthy snack! Devour!!

© 2018.  All rights reserved.  Images and content copyright protected.






4 Comments Add yours

  1. Great recipe! We do this too.

    Liked by 1 person

    1. Thank you! So easy! Perfect for summer!! I think making pickled vegetables are back in vogue, they are on everyone’s restaurant menu in some form! I’m sure yours are superb!😊

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.